Located on Collins Avenue overlooking the Atlantic Ocean, the iconic Fontainebleau Miami Beach is owned and managed by renowned developer Turnberry Associates. Led by Jeffrey Soffer, the resort completed a $1 billion renaissance in November 2008, which focused, in part, on unique culinary experiences for guests.
One of those, the Fontainebleau’s novel seafood sourcing program, BleauFish Ocean to Table, was profiled in the October issue of Ocean Drive magazine. Writer Bill Kearney joined the resort’s executive chef Thomas Connell and Chee Ping Chang, senior sous chef at Fontainebleau restaurant Hakkasan, on a recent early morning expedition on Fontainebleau’s own fishing boat, the 44-foot BleauFish, helmed by Captain Michael Henry.
Amazingly, all the fish caught by Henry is immediately transported to Connell’s “water world” –six 300-gallon tanks located in the Fontainebleau basement. From there, the fish is prepared by chefs at the resort’s signature restaurants, including Hakkasan and Scarpetta, as well as the Fontainebleau’s other dining outlets. The result is hyperlocal seafood and fresh seafood cuisine.
“It’s really like a market for our chefs to come out here and shop and pick what they like and take to their restaurants and sell it,” Connell told Ocean Drive.
That day, Scarpetta chef de cuisine Marlon Rambaran sautéed a family-style whole yellowtail snapper for two with bay leaves, rosemary, fresh thyme and chives, along with a little sea salt and espelette pepper. On the plate, Rambaran adds lightly boiled asparagus, carrots and sea beans. From the ocean to the table on the same day.